Roll with meat





beef (thick edge) – 800 g pulp
brains beef – 150 g
egg beaten – 2 pcs.
bell pepper – 2 pod
bacon baked pork – 90 g
Wheat flour – 1 tbsp. Spoon
sour cream – 150 g
onions – 2 heads of
garlic – 1/2 cloves of
fresh mushrooms white – 150g
bacon – 100 g
parsley root chopped
red pepper and black pepper


Cooking method:

For the filling bacon cut into small cubes and lightly fry. Add 1 pod of pepper, sliced into thin rings, peeled and coarsely chopped films brains, 1 tablespoon finely chopped onion, salt, pepper, some herbs and cook for another 15 minutes. Pour eggs, warm and cool.
Meat cut into 10 slices, repel, pepper, salt, lay on top of the filling. Roll up the slices in rolls, tie a thread and fry on all sides by 2/3 fat.

Onions and garlic finely chop, fry until light yellow in lard, add the diced pepper and stir.

For the sauce, dry the flour until golden brown, slightly cool and mash with sour cream. Mushrooms chop, fry, sprinkle with salt, pepper, herbs and mix with flour. Fill rolls sauce, season with onion and pepper and simmer 40 minutes.

Rolls without thread place on a warmed platter and pour the sauce with vegetables.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes:

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>